Gleni said:Cycad I am going to try drying peppers and powdering as the first go with my new hydrator. Fingers crossed
If this is your first time drying hot peppers, you want them a bit crispy to grind them up to a fine powder. For me that takes 135F for 9 1/2 hours. I guess that's about 57C for you? Some people take the seeds out first and some don't. With most of them I'll just grind up the seeds and all, even though they have no heat at all. On chocolate habs and a few others, I think the seeds make the powder a little bitter, so I pull those out first. Keep in mind that if you do remove the seeds, which have no heat, the placenta, or membrane as some people call it, that surrounds those seeds, is the hottest material in that pepper. Tom
Hea by the way, are they're any Macrozamias on your island?
